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	<h3>附上我最爱的锅包肉做法</h3>
	<p>步骤</p>
	<p><img src="../photos/图片1.png" alt="photos"><br>
	1.将里脊肉洗净，去筋斜着切成两半（就是将长方型的肉斜着切成两块三角型的肉)，将肉切成刀背薄厚的片。<br>2.将料酒和1g盐加入肉片中抓匀，选中东北纯土豆淀粉。</p>
	<p><img src="../photos/图片2.png" alt="photos"><br>3.将淀粉倒入碗中，加入适量清水将淀粉泡半小时以上。</p>
	<p><img src="../photos/图片3.png" alt="photos"><br>4.半个多小时后，清水会浮在淀粉上面，将清水倒掉，这时的淀粉会有些干不好抓，是可以用力抓动的。抓出混到肉里。</p>
	<p><img src="../photos/图片4.png" alt="photos"><br>5.将泡透了的淀粉抓进肉片中裹匀。</p>
	<p><img src="../photos/图片5.png" alt="photos"><br>6.将葱姜和胡萝卜、香菜梗切细丝，蒜切小片。</p>
	<p><img src="../photos/图片6.png" alt="photos"><br>7.起锅倒油，加热到七成熟。</p>
	<p><img src="../photos/图片7.png" alt="photos"><br>8.将肉片一片片下入锅中炸至起泡浮起。</p>
	<p><img src="../photos/图片8.png" alt="photos"><br>9.将炸的肉装在碗中。</p>
	<p><img src="../photos/图片7.png" alt="photos"><br>10.分次把肉炸好第一遍后油温继续加热至最高，油面完全平静，有少许烟冒起，将肉分次下入复炸，炸至有斑驳的焦红色捞出控油。（20秒左右）</p>
	<p><img src="../photos/图片9.png" alt="photos"><br>11.将油倒出，加入白糖和醋中火熬至有些汁有些粘稠随后加入所有调料丝。</p>
	<p><img src="../photos/图片10.png" alt="photos"><br>12.倒入肉片大火快速挂汁出锅。（能颠动大勺最好，不能颠就只能最快速的翻炒肉将汁挂匀出锅）</p>

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